Ingredients:

  • 450g (1 lb) Small Shrimp, peeled and deveined (tails removed)
  • 240 ml (1 cup) Buttermilk (full-fat preferred)
  • 1 tsp Hot Sauce (e.g., Tabasco or Frank’s)
  • ½ tsp Kosher Salt (for marinade)
  • ¼ tsp Black Pepper (for marinade)
  • 240 g (2 cups) All-Purpose Flour
  • 60 g (½ cup) Cornstarch (essential for maximum crispness)
  • 1 tbsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Cayenne Pepper (adjust to taste)
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt (for dredge)
  • ½ tsp Freshly Cracked Black Pepper (for dredge)
  • 5 L (6 cups) Neutral High-Smoke Point Oil (e.g., Canola, Peanut, or Vegetable Oil) for frying

Instructions:

  1. Marinate the Shrimp: Combine buttermilk, hot sauce, salt, and pepper in a medium bowl. Add the prepared shrimp, ensuring they are fully submerged. Cover and refrigerate for a minimum of 30 minutes, or up to 1 hour.
  2. Prepare the Crispy Dredge: In a large shallow bowl, whisk together all the Dry Mix ingredients (flour, cornstarch, paprika, garlic powder, onion powder, cayenne, baking powder, salt, and pepper). Mix thoroughly until the spices are evenly distributed.
  3. Bread the Shrimp: Remove the shrimp from the marinade (do not shake off excess liquid). Working in small batches, drop the wet shrimp directly into the prepared dredge. Toss thoroughly, pressing the flour mixture onto the shrimp. For a double-dredge, briefly dip the coated shrimp back into the buttermilk, and then back into the dry dredge. Place the breaded shrimp onto a wire cooling rack and allow them to rest for 10 minutes to help the coating adhere fully.
  4. Heat the Oil: Pour the neutral oil into a Dutch oven or large pot, ensuring the oil depth is at least 5 cm (2 inches). Heat the oil over medium-high heat until it reaches 175°C (350°F), monitored with a deep-fry thermometer.
  5. Fry the Popcorn Shrimp: Carefully lower the shrimp into the hot oil, working in small batches (do not overcrowd the pot). Fry for 2–3 minutes, flipping occasionally, until the shrimp are golden brown and cooked through. They will curl slightly and turn opaque.
  6. Finish and Serve: Using a spider or slotted spoon, remove the shrimp and immediately transfer them to a clean wire cooling rack. While still piping hot, sprinkle them lightly with an extra pinch of kosher salt. Repeat the frying process with the remaining batches and serve immediately while the crust is at its crispiest.